How David Chang Adds More Natural Flavor To Chicken Noodle Soup

Chicken stock is a foundation when making sauces, soups, and a plethora of other dishes. It's a know-how-must for both new and pro cooks alike. But if you've ever found your taste buds longing for a little more oomph with this culinary staple, David Chang has a method for adding more natural flavor you are going to want to try the next time you make chicken noodle soup. 

Stock is really just a liquid extract made by boiling the carcass of a chicken in some water along with some aromatic veggies and herbs like thyme and oregano. It can take on different characteristics depending on how long you cook it with a low and slow approach producing a deep, rich flavor, and how the bones are prepped before adding them to the pot whether you roast or blanch them. But Chang's approach to this staple is a little more robust.

According to his website, the Momofuku founder uses the bones of a rotisserie chicken that still have a little bit of meat on them. By adding the meat, Chang transforms his stock into a rich and hearty broth.

One of the great things about making your own broth is that you can do this in a slow cooker, a pot, or a pressure cooker. But regardless of your chosen cooking vessel, this meaty broth is going to become the perfect base for a tasty chicken noodle soup. Simply strain the liquid and the chicken and continue heating. As the broth cooks, you can add your noodles and veggies, along with your shredded chicken.

Chang's broth can easily be adapted to make other rifts on this classic soup. Use rice noodles in place of egg noodles, and add some fish sauce, star anise, and ginger to turn this dish into phở gà, or keep the core elements of chicken noodle soup and add a Matzah ball for an even more satisfying soup. If you end up with extra broth, you can store it for up to a week in the fridge or three months in the freezer.